2021/05/26

RAGI KALI / KELVIRAGU KALI


INGREDIENTS :

Ragi - 1 cup
Crushed cloves -2 and Elachi -2
Gingelly oil - 1/4 cup
Salt as required

METHOD OF PREPARATION :

1. Mix ragi flour with sufficient water and water without any lumps. It should not be too watery.


2) Heat in mixture in a slow flame and stir continuously without lumps. Add crushed cloves and elachi.
3) When it starts cooking, it starts to thicken, scrap the sides continuously and roll the flour to the centre.
4) Once half cooked, add 1/4 cup of gingelly oil and mix it well until the kali starts to roll to the centre without sticking to its side.
5) Switch off the flame and allow it to cool down. Then roll the balls and serve with a spoon of gingelly oil.


 

2021/05/13

PANEER PARATHA


INGREDIENTS :

Paneer - 250 grams
Green chillies - 4
Coriander leaves - few
Wheat flour - 1 cup
Turmeric powder -1/2 tsp
Chilli powder - 1 tsp
Salt to taste

METHOD OF PREPARATION :

1) Mix paneer cubes with salt, chilli powder and turmeric powder. Fry them for 2 minutes in a pan. Allow it to cool and blend them to scramble, mix in finely chopped green chillies and coriander leaves.



2) Roll out the paratha, stuff in a spoon of the paneer mix. Roll out paratha. 


3) Heat dosa pan. Place the paratha, spray little oil or ghee. Flip once to its side. Remove and transfer it to a plate once done.


Serve hot. 



 

2021/05/10

CAULIFLOWER MANCHURIAN



INGREDIENTS :

Cauliflower - 1 medium size 
Spring onion - 5
Onion - 1 big
Garlic cloves -6
Ginger - 1 small piece
Red bell pepper - 1/2 cup chopped
Soy sauce - 1 tsp
Chilli Sauce - 1 tsp
Corn flour - 1/2 tsp
Plain flour - 1/2 tsp
Olive oil
Salt to taste

METHOD OF PREPARATION:

1. Wash the florets in hot water with turmeric powder and Salt. Then add Corn flour, plain flour and Salt to it. Mix it well.



2. Deep fry them till golden brown and keep is aside once done.





3. Heat olive oil in a pan. Add in the chopped ginger, garlic, spring onion for 2 minutes.


Add in the finely chopped onion and salt. Saute till tender. Then, add in cauliflower and mix it well. Add in Soy chilli sauce. Toss well for few minutes and then remove from the flame.


Serve hot.

2021/05/06

SEPANGKIZHANGU KULAMBHU / ARBI CURRY




INGREDIENTS :

Sepangkizhangu / Taro root/ Arbi -- 250 gms 
Pearl onions/Sambar onions /Small onions - 1 cup
Garlic cloves - 1/2 cup
Tomato - 1 (medium)
Tamarind - a big lemon size
Mustard, Jeera and Methi seeds - 1 tsp
Curry and coriander leaves
Jaggery - a pinch(optional)
Chilli Powder - 2 tsps
Turmeric powder - 1 tsp 
Coriander powder - 1 tsp
Asafoetida as required 
Rice flour - 1 tsp
Salt to taste

METHOD OF PREPARATION:

1) Wash the vegetable thoroughly and pressure cook for 3 whistles . Once the steam leaves , peel the skin and chopped them . Don't over cook . 

2) Heat oil in a kadai . Add Mustard, Jeera and Methi seeds.When it splutters, add onion and curry leaves. Saute till tender.
3) Then , add garlic, chopped tomato and saute them till skinny.


4) Add thick tamarind extract, chilli powder, turmeric powder, coriander powder, Sesame powder and Salt. Bring it to boil.


5) Then , add the chopped kizhangu. Add asafoetida. Dissolve a tsp of rice flour in water and add to it to make a thick gravy. Finally, add jaggery to it. Cook till the oil separates out. 


Serve hot with Rice .








2021/05/05

MUGHALAI CHICKEN


INGREDIENTS :

Chicken - 1 kg
Turmeric powder - 1 tsp
Salt to taste
Corinader leaves

To paste: 

Onion - 1 big
Cashews - 15 
Almonds - 15
Green chillies - 4
Curd - 1/4 cup

To powder:

Jeera - 1 tsp
Coriander seeds - 1 tsp
Cloves -2
Cinnamon -1
Chilli powder - 2 tsps

Marinate the chicken with Turmeric powder, Chilli powder, Curd - 3 tsps, Salt for an hour.

METHOD OF PREPARATION: 

1. Fry onion in a spoon of oil till golden brown. Remove from the flame and allow it to cool.


2. Blend onion with Cashews, almonds, green chillies and curd smoothly, with little water.





3. Dry roast jeera, coriander seeds, fennel seeds, 2 cloves, 1 cinnamon. Grind them finely with Chilli powder.



4. Heat oil. Once hot, add in the blended onion paste and saute well.



5. Then, add in the powdered masala to it and mix it well with little salt. Followed by marinated chicken. Mix it well. Add 1/2 cup of water. Cover with a lid and cook in slow flame for 15-20 minutes till the chicken is cooked well and the oil separates out. Garnish it with Corinader leaves.



Serve hot with Rice or Roti or Naan.




 

2021/05/04

SWEET POTATO FRIES


INGREDIENTS :

Sweet Potatoes - 3
Chilli powder - 1 tsp
Salt to taste
Olive oil

METHOD OF PREPARATION :

1) Boil the sweet potato for 5 minutes till soft. Drain the remaining water and spread it in a dry cloth for 20 minutes.


2) Transfer it a bwol, mix in salt and chilli powder. 



3) Preheat oven for 10 minutes at 200 degrees. Line the tray with a baking sheet and spread the potaotes evenly. Spray little oil. Bake for 20 minutes, till done.


Remove from the oven. Serve hot with Sauce.

 

2021/05/02

VENDHAYA KEERAI PACHADI


INGREDIENTS : 

Methi leaves - 2 cups 
Mustard, Jeera - 1 tsp 
Red chillies - 2
Yogurt/Curd -- 1 cups 
Onion - 1 
Asafoetida - 1 tsp 
Turmeric powder - 1/2 tsp
Salt to taste 

To blend :

Coconut pieces - 4
Channa dal  - 1 tsp 
Green chillies -3 
Jeera - 1 tsp
Coriander seeds - 1/2 tsp

Dry roast them and blend them a bit coarsely.


METHOD OF PREPARATION : 

1) Heat oil in a kadai . Once hot , add mustard , jeera and red chillies . 
2) When it splutters , add chopped onion and saute till tender . 
3) Then add the grinded masala, turmeric powder and salt. Saute for few minutes and then add cleaned and washed methi leaves . Cover with a lid for 3 minutes.




4) When it gets cooked well, add the beaten yogurt mixture to it with asafoetida. Mix well for a minute and remove from the flame to avoid curdling.


Serve hot with Rice.

VEGETABLES SABUDANA